SPAGHETTI WITH TURKEY
2 tsp olive oil
1 onion, chopped
1 garlic clove, crushed
1/2 tsp allspice, freshly ground
500g turkey breast mince
400g canned chopped tomatoes
1 tsp balsamic vinegar
2 tbsp parsley, chopped
400g wholewheat spaghetti
Salt & freshly-ground black pepper
A few shavings of parmesan, to serve
1. Heat the olive oil in a wide saucepan or sauté pan. Add the chopped onion
and cook over a medium-low heat, stirring occasionally, for about 10 minutes
or until the onion is translucent. Add the garlic and allspice and continue
cooking for another 10 minutes or until the onions are soft, golden and floppy.
2. Add the turkey breast mince to the pan and raise the heat to moderately high.
Cook, stirring constantly, for 3-5 minutes or until the turkey is crumbly and
has turned white.
3. Pour in the canned tomatoes and balsamic vinegar and stir to combine.
Bring to a boil, then lower the heat and simmer for 15 minutes until the sauce
is thick and rich.
4. Meanwhile, bring a large pot of salted water to the boil. Cook the spaghetti
according to the packet instructions or until al dente. Drain and keep warm.
5. Add the chopped parsley to the turkey mixture and stir to combine. Taste and
adjust the seasoning as desired. Toss the sauce and spaghetti together
in a large bowl then transfer to serving plates. Garnish with Parmesan cheese
and freshly ground black pepper and serve hot immediately.
GRILLED MUSHROOM TOPPED WITH
4 large flat mushrooms
2 red onions
1 small cauliflower
200g fine beans
1 stick of celery
Pinch of tarragon
3 tbsp Dijon mustard
50ml white wine vinegar
80ml olive oil
Salt & pepper
1 tbsp white peppercorns
1 tub natural yoghurt
1. Wash the peppers, onions, beans, carrot, leek and celery and peel where
necessary. Cut them into strips 3cm long and 1cm thick. Cut the cauliflower
into small florets.
2. Heat up some olive oil in a pan and fry them all lightly.
3. Allow the peppers to brown then remove from heat and mix in the
4. Stir in white wine vinegar and olive oil. Sprinkle in the peppercorns
and tarragon. Mix well, then transfer to a dish.
5. Allow to marinate overnight in the refrigerator.
6. Peel the outside skin from the mushrooms and remove the stalks.
7. Lay the mushrooms on a baking sheet with their black fleshy sides up.
Brush with olive oil, season with salt and pepper then grill. Cook well.
Turn once then arrange on plates and keep warm. Heat up the marinated
vegetables in a small saucepan then spoon onto the mushrooms piling
8. Mix some of the marinade into the yoghurt and spoon around
the mushrooms and serve with pitta breads.